Description & elaboration
The Chardonnay de la Côte des Bar 2021 cuvée from Louise Brison is a Blanc de Blancs champagne, crafted exclusively from Chardonnay. It offers notes of fresh citrus — white flowers — sweet almond, with a velvety texture that naturally calls for seafood pairings. On the palate, this lightly dosed wine delivers an airy, finely chiselled sensation. Delphine Brulez has created a confidential cuvée deeply rooted in the Kimmeridgian terroir of Noë-les-Mallets.
In the Aube, Chardonnay remains something of a curiosity: the region has traditionally favoured Pinot Noir. Nine months of ageing in old oak barrels adds a brioche-like texture and brings added complexity to the mid-palate. This champagne is ready to drink now, though its ageing potential is very real.
The Terroir
The grapes come from a south-facing hillside, with part of the vines oriented south-east, at an altitude of 320 metres. The soil is clay-limestone of Kimmeridgian origin, rich in microscopic marine fossils. The roots reach deep into this friable rock, lending the Blanc de Blancs its characteristic saline and iodine imprint.
Winemaking
Delphine Brulez oversees every stage of the winemaking process. The estate is organically certified by Ecocert. Alcoholic fermentation begins without the addition of yeasts — indigenous yeasts (naturally present on the grape skins) work at a regulated temperature, preserving the terroir's typicity. Malolactic fermentation is then carried through to completion, softening the acidity of the base wines. The musts age for a minimum of nine months in old oak barrels, a method that adds roundness and aromatic complexity.
The winemaking relies on simple gravity decanting, with no filtration or fining, and a deliberately minimal use of sulphites. Bottling took place in July 2022; disgorgement occurred in July 2025.
The 2021 vintage
The 2021 vintage was marked by a severe spring frost, followed by heavy summer rainfall. On the Côte des Bar, constant vigilance was required: the risk of disease demanded regular intervention, including manual leaf-stripping to aerate the bunches and limit rot. The Chardonnay maintained a satisfactory health status despite particularly low yields. The harvested bunches displayed a classic profile — moderate potential alcohol, preserved natural acidity — promising excellent longevity.
Tasting Notes
Colour
The colour is a pale yellow with golden highlights, enlivened by fine, very regular effervescence. The bead rises with persistent elegance.
Nose
On the nose, vivid notes of white flowers and citrus immediately take centre stage. Yellow lemon mingles with acacia blossom, before aeration reveals hints of toast.
Palate
On the palate, this wine offers an ample yet finely chiselled texture. The tension of the Kimmeridgian soil energises the attack; the Aube's hallmark character leaves a lasting impression throughout.
Food Pairing Suggestions
- Aged Comté gougères
- Sea bream ceviche
- Smoked salmon toasts
- Roasted blue lobster
- Oven-baked turbot fillet
- Veal sweetbreads with morels
- Aged farmhouse Chaource
- Young, fruity Comté
- Aged Parmigiano Reggiano
The Plus de Bulles Expert's Opinion
Why I love it
The precision of this Blanc de Blancs won me over, brilliantly marrying the freshness of citrus zest with a delicate salinity. The palate is full of substance and tension, stretching out to a finish of superb persistence.
My recommendation
Serve this champagne at 10–12 °C in a wine glass to allow its complexity to fully unfold. It is the ideal companion for noble fish dishes or pan-seared scallops.
Tips & Advice
How to store this champagne?
Plus de Bulles ships this bottle (75 cl) in reinforced packaging specially designed for champagne. Once received, store the bottle horizontally, away from light. A wine cellar is ideal; failing that, choose a cool, not too dry spot with a stable temperature.
Ageing Potential
The Chardonnay de la Côte des Bar 2021 from Louise Brison will develop positively over several years, with an ageing potential of around 10 to 12 years.
- Until 2031: the wine will offer bright citrus notes and a dominant acidity.
- From 2032: the profile will develop autolytic aromas of brioche and toasted bread.
- Around 2033: the cuvée will display tertiary notes evoking honey and candied fruit.
Serving Suggestions
We recommend a serving temperature of 10–12 °C. Excessive cold would mask the aromatic expression. Choose a wide, flared tulip glass: its broad base releases the aromas derived from barrel ageing and encourages oxygenation. A brief decanting will awaken the wine's oak-derived expression.
A note about this cuvée
Delphine Brulez, who runs the Louise Brison estate, favours extended cellar ageing — a patience that shapes gastronomic wines of pronounced complexity. Lovers of aged bottles will appreciate the older vintages from Louise Brison, which bear witness to the remarkable ability of Aube wines to evolve towards deep golden hues.
The Côte des Bar gives Chardonnay an atypical expression — taut and mineral — far removed from the roundness of the Côte des Blancs. This precision will also appeal to fans of rosé champagnes with a high Chardonnay content. The Kimmeridgian clay-limestone soils lend a singular saline resonance.
Also worth discovering: Chardonnay de la Côte des Bar 2020.
